Smoking a chicken is EASY! Wow your taste buds with this melt-in-your-mouth smoked chicken! Prepped with a brown sugar, smoky paprika, and garlic based rub, this smoked chicken recipe tastes amazing!
Who doesn't love the taste of smoked meat? And I especially love smoked chicken. I've never met anyone who didn't get excited about sitting down to eat a meal that had some type of smoked meat, like slow smoked baby back BBQ ribs or a smoked pork shoulder for pulled pork barbecue sandwiches. Smoked meat is absolutely delicious!
And this Applewood smoked chicken is no different. It's fantastic! It's quick to prep, easy to smoke, and incredibly juicy. It pairs well with so many different side dishes like these creamy homemade deviled eggs, this grilled corn on the cob, and these smoked baked beans! I tell you...it's DELISH!
Smoking a whole chicken has never been easier. Anyone can do it. If you're new to smoking meat, this is a great beginner recipe to make. Even if you have experience smoking meat, this recipe is a must-have in your collection of smoker recipes! Everyone loves the smoky flavor and the taste of this tender meat.
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✔️ Quick Recipe Overview
Why This Is The Best Smoked Chicken Recipe: This is a 5 out of 5 🌟 rated recipe! It's tender, juicy, and full of favor. Watch the video in the recipe card to see how easy it is to smoke a chicken!
How Long It Takes: Marinate 12-24 hours. Smoke for 4-5 hours
Equipment You'll Need: charcoal, gas, electric, or pellet smoker
ℹ️ Why This Recipe Works
1. This smoked chicken can be made using any type of smoker.
2. No brining needed! The meat turns out incredibly moist and tender because you smoke it low and slow.
3. You can use this recipe on a whole chicken, spatchcocked chicken, or individual chicken pieces!
🛒 Ingredients You'll Need
The smoked chicken rub is flavorful and easy to make using common spices typically found in your pantry. It's the perfect mix of smoky and sweet.
- Whole Chicken - use a 4-5 pound whole chicken so that it will cook more evenly while smoking. This larger size also retains moisture better than the smaller ones.
- Dark Brown Sugar - contains molasses which adds more sweetness to the rub.
- Chili Powder - adds a hint of spice that pairs well with the sweetness of the brown sugar.
- Smoked Paprika - gives the rub a subtle smoky flavor.
- Onion Powder - pairs well with the other spices and gives the rub a well rounded flavor.
- Garlic Powder - adds a hint of garlic and savory flavor.
- Oregano - adds an additional layer of flavor to the rub which takes the flavor to a whole new level.
- Salt - adding salt to the rub improves the overall taste by providing a savory element.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- When it comes to smoking a chicken, you can either smoke it whole or spatchcock it.
- For more richness and added flavor, baste it with melted butter a couple of times while it's smoking.
- If using a water pan, try adding a 1 tablespoon of Liquid Smoke to the water. This will add to the smoky flavor.
- When you slow smoke a whole chicken, the skin can become dry and rubbery. And for those who love to eat the skin, you'll want to make sure it's moist and delicious. To get that delicious and moist skin, take a large cheesecloth and soak it in melted butter. Drape it over the chicken before you put it in the smoker. Smoke the whole chicken with the cheesecloth on the entire time and then remove it 30 minutes before it's done smoking.
🔪 How Spatchcock A Chicken
You can smoke a whole chicken with great results, but there is a benefit to spatchcocking. Spatchcocking is a cooking technique where you remove the backbone to split and flatten the bird. When it's flattened, it cooks faster and more evenly than a whole bird. This method results in juicier and more tender meat. I also use this method when making this roasted apple cider chicken!
Step 1: To spatchcock the chicken, start by removing and discarding the innards, such as the neck and liver that may be stuffed in the middle. Then place it on a cutting board.
👩🍳 Important Note: It's not necessary to rinse the chicken. Doing so can actually increase the risk of cross-contamination by the splashing of the water which can spread harmful bacteria around your sink and kitchen. The smoking process will kill the bacteria as long as it's cooked to the proper internal temperate.
Step 2: Using a pair of kitchen shears or a sharp knife, cut along one side of the backbone from the tail to the neck.
Step 3: Repeat on the other side to remove the backbone completely.
Step 4: Turn the chicken over and press down firmly on the breastbone to flatten it out.
The spatchcocked chicken is now ready to be seasoned and then smoked.
📖 Preparing The Smoker
Depending on the type of smoker you use will depend on how you prep it.
- Light the smoker and preheat it to 225°F before adding the meat.
- If you're using a water pan, use a disposable pan or wrap the water bowl with aluminum foil before adding the water. There are a lot of drippings when smoking and this will make cleanup easier after the smoke.
- Depending on what type of smoker you use will determine if you use wood chips, wood chunks, or pellets. If using wood chunks, they should last the entire smoke time without having to refill the pan. If you use wood chips, they will burn out by the end of the smoke time so check them every 1.5-2 hours and add more as needed.
🐔 How To Smoke A Whole Chicken
Step 1: Start by applying the rub and allow it to marinate. Take the rub and sprinkle it all over the chicken.
👩🍳 Chef's Note: Make sure to press the rub in really well, especially under the skin. This helps enhance the flavor. You want the chicken to be completely covered with the rub.
Step 2: Next, place the chicken in a large dish, cover with plastic wrap, and place in the refrigerator. Allow it to marinate for 12-24 hours.
Step 3: Prep the smoker and once it has preheated to 225°F, put it on a rack in the smoker breast side up.
Step 4: Insert a meat thermometer into the side of the breast ensuring it doesn't touch any part of the bone.
Step 5: Let it smoke low and slow. The method of smoking at a low temperature allows more flavor to build over a longer cook time.
Once the internal meat thermometer reaches 165°F, it's done. Remove it from the smoker and wrap it loosely with aluminum foil. This helps keeps it warm.
Allow it to rest for 10 minutes before slicing and serving. This allows the juices to redistribute and settle within the meat, resulting in an incredibly moist and more flavorful meat.
Look at that gorgeous smoked chicken! Smoked to perfection, it's incredibly juicy and makes for the perfect dinner!
🙋🏼 Recipe FAQs
Smoking low and slow won't get you the crispy chicken skin you're looking for. One method you can introduce is to start smoking at 225°F and then increase the smoker temperature to around 300°F toward the end of the smoking process. If you use this method, you have to be careful and do it just right so the meat doesn't dry out.
Another option is to brine the chicken and then smoke it at 325°F the entire time to try and get crispy skin. It can be done, you just have to adjust the smoking process.
I'm a fan of the low and slow process because that's the method that results in juicy and tender meat. Smoke a whole chicken, spatchcock chicken, and individual pieces between 225°F-250°F.
Apple wood works best with this recipe, but any mild flavored wood will work well. Pecan and cherry wood are all great choices!
There are 2 ways to ensure the meat doesn't dry out during smoking:
1. Smoking meat low and slow helps allows the meat to cook slowly and evenly. This gentle cooking process ensures the meat doesn't dry out and that the heat has enough time to penetrate the meat, breaking down the connective tissues and making it tender.
2. Ensure you don't overcook it. Remove the chicken from the smoker as soon as the internal meat thermometer reaches 165°F.
💭 Expert Tips
- Ensure the chicken is completely thawed before applying the rub and smoking it.
- For best results, let it marinate in the refrigerator overnight.
- I use (and recommend) wood chunks instead of wood chips for this recipe. Using larger pieces of wood produces a greater amount of smoke, enhancing the flavor of the meat.
- Always smoke to temperature, not time. As a general rule, you can estimate approximately 1.5 to 2 hours of smoking time per pound of chicken. Always use a digital meat thermometer when smoking meat to monitor the temperature of the meat. When it reaches 165°F, it's done.
- When using a smoker, the temperature will range back and forth several degrees. For best results, keep the smoker between 225°F and 250°F. But don't let it go over 250°F.
- Store in a container with a lid in the refrigerator for up to 3 days.
- For best results, reheat in the oven until warm. To ensure the meat doesn't dry out, add a small amount of chicken broth.
🍽️ Other Smoked Foods You'll Love
If you tried this smoked chicken or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
👩🍳 Looking for more information about smoking meat? Are you looking for more smoker recipes? I recently published a smoking cookbook that contains 65 smoker recipes that anyone can make!
Order your of Smoking Meat Made Easy copy today!
Applewood Smoked Chicken
Equipment
- Smoker any type
Ingredients
- ¼ cup dark brown sugar, packed
- 2 Tablespoons chili powder
- 1 Tablespoon smoked paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon oregano
- 1 teaspoon salt
- 1 whole chicken, 4 to 5 pounds
Instructions
How To Spatchcock A Whole Chicken
- Start by removing and discarding the innards, such as the neck and liver that may be stuffed in the middle of the chicken. Place the whole chicken on a cutting board.
- Using a pair of kitchen shears or a sharp knife, cut along one side of the backbone from the tail to the neck.
- Repeat on the other side to remove the backbone completely.
- Turn the chicken over and press down firmly on the breastbone to flatten it out.
How To Smoke Chicken
- In a small bowl, mix together ¼ cup brown sugar, 2 tablespoons of chili powder, 1 tablespoon of smoked paprika, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of oregano, and 1 teaspoon of salt.
- Generously cover the chicken with the rub. Make sure to press the rub into the chicken really well, especially under the skin. You want the chicken to be completely covered with the rub.
- Cover the dish and refrigerate for 12-24 hours.
- After the chicken has marinated, prep the smoker accordingly and preheat it until the smoker reaches 225°F.
- Once the smoker has preheated, put the whole chicken on a rack in the smoker breast side up. Insert a meat thermometer into the side of the chicken breast ensuring it doesn't touch any part of the bone.
- Smoke the chicken at about 225°F until the internal meat thermometer reaches 165°F.
- When the chicken is done, remove it from the smoker.
- Wrap it loosely with aluminum foil and let the chicken rest for 10 minutes before slicing and serving.
Video
Notes
- Ensure the chicken is completely thawed before applying the rub and smoking the chicken.
- I use (and recommend) wood chunks instead of wood chips for this recipe. Using larger pieces of wood produces a greater amount of smoke, enhancing the flavor of the meat.
- Always smoke to temperature, not time. Use a digital meat thermometer when smoking meat to monitor the temperature of the meat.
- When using a smoker, the temperature will range back and forth several degrees. For best results, keep the smoker between 225°F and 250°F. But don't let it go over 250°F.
Ann
I made this chicken on our traeger and it was delicious! Definitely a crowd pleaser! Will be making this chicken recipe again!
Amanda Mason
I am so glad to hear it turned out so well for you all! It's one of my most popular recipes. Make sure to check out my other smoker recipes! They all do great on a traeger!
Joe E
Haven't tried this yet but I see where you mentioned the question of soaking the wood or not, but I didn't see where you say what you do. Just curious, Thanks!
Amanda Mason
hi Joe!! For soaking the wood...check out what I write here: https://recipesworthrepeating.com/smoked-brisket/#expert-tips-for-preparing-the-smoker. I talk more about the wood here. Lots of controversy on soaking or not soaking from a scientific perspective. For the Applewood smoked chicken, soak the chips/chunks for about 2-3 hours. This isn't a long smoke like when smoking a brisket so you don't have to soak the wood too long. Some people like to soak their wood overnight....but for the applewood chicken....it's not necessary. You could even go without soaking the wood for this recipe if you want. I prefer it this recipe with the wood soaked as opposed to just burning dry wood. The flavor is better.
Curt Sebasovich
Thanks for sharing this! I've been grilling all summer and looking forward to it again this weekend! Excited to try ribs for my next bbq.
Amanda Mason
I'm so glad it turned out great for you! You will love my ribs recipe! Let me know how they turn out!!
Amanda W.
Made this for my husband on Father's Day using my big green egg. Used regular paprika instead of smoked but everything else was exactly as in the recipe. It was a big hit. So moist and delicious! Thank you for sharing. Going to look at your other smoker recipes now.
Amanda Mason
So glad to hear it turned out so well, Amanda!! Yes, please do try some of my other smoker recipes! And I have a published cookbook for smoker recipes. Just look at the cookbook category on my site! I can't wait to hear what other recipes of mine you try!
Sammy
Wow!!
I really like the idea of poking holes for the smoke to release slowly & steadily vs. fill the whole canister with smoke. I also like the water bowl idea. I used Chinese five spice with a sprinkle of cumin & coriander. We like it spicy and juicy (your idea of cheese cloth- prefecto)
Amanda Mason
So glad the expert tips and recommendations were helpful, Sammy!
Melissa
I followed the recipe exactly as written. Mixed up the spices, spatchcocked my chicken, and let marinate in the spices overnight. Smoked until internal temp of 165 with Bourbon pellets in my Pit Boss pellet smoker, and it was... eh. The meat of the chicken had no flavor at all (other than the smokey flavor). I was really looking forward to a really flavorful chicken, but I was disappointed. Funnily enough, 2 days later our local Elk's Club had a chicken BBQ, and their chicken was AMAZING. I need to get in touch with those guys...
I will keep trying your recipes, and hope they turn out better.
Amanda Mason
Hi Melissa! I hate to hear that it didn't "wow" you. But thanks for letting me know you tried it! I've also taken the rub and added some chicken broth and injected it into the chicken with good results. Did you eat the skin? I love the flavor of the skin and when I press the dry rub and get it under the skin I find that it penetrates the top layer of the meat. Thank you for wanting to try more of my smoker recipes! Try the chicken leg quarters and beef smoked short ribs.
Melissa
I've never tried injecting my chicken, I will have to try it next time! I think I will also put some of the rub under the skin. I'm not a skin eater, but I did try it and it was tasty. That's why I was hoping the meat would have been super flavorful too!
Amanda Mason
I like injecting...it switches things up a bit 🙂 I can't wait to hear how the next one turns out for you!
Jim
Great smoked chicken!!!
Amanda Mason
Thank you!! I'm so glad you loved my recipe and that it turned out so good!!
Ann
We have a smoker option on our traeger, but I have not tried smoking a chicken yet. Sounds delicious! Will have to give it a try!
Amanda Mason
LEt me know how it turns out for you, Ann! I can't wait to hear!
Luke
Fantastic flavours to go over the chicken; we love this recipe, and it always gets made over the summer months 🙂
Amanda Mason
So glad you all love it so much!! It does have some amazing flavor!!!
mark
"toss out the innards, such as the neck and liver that's stuffed in the middle of the chicken."
🙁 or keep em and set these aside along with the carcass of your bird after you have stripped the meat and make a great stock for other recipes. I don't like throwing out anything I can use.
Take the innards, throw them in a big pot and saute them with chopped onions and garlic. Throw in some celery, carrots (don't peel just wash). I usually dig through my fridge for any veggies scraps I can find. Fill up to the top with water. Throw in some rosemary, thyme, peppercorns and a bay leaf or two. Bring it up to a boil and then let it simmer for 4-8 hours. Longer the better. Retain all the liquid and let it cool and throw it in the fridge over night. Skim the fat at the top and portion out to freezer bags 2 cups each. I throw them flat in the freezer.
Amanda Mason
Absolutely, Mark! Such great tips for using those leftovers for bone broth! You are 100% right!